In mixer bowl, blend flour, spices, cocoa, salt, sugar.Add butter and mix until texture resembles coarse cornmeal. With mixer running, slowly add half of wine, then add about a tablespoon at a time until a slightly dry dough develops. Change to bread hook and knead until dough comes together and begins to climb hook. Knead for several minutes. Cut into 4" x 6" segments, flatten to about 3/4". Wrap in parchment paper, and plastic bag and chill at least 45 minutes. Roll to 1/8" thickness and cut with 2 1/2" cookie cutter. Press into mini muffin cups, pierce bottoms with fork several times. Bake at 325 degrees for 10 - 12 minutes, til just golden. Cool; store in airtight container.

Bring cream cheese to room temp. Blend cream cheese until very smooth. Beat in sour cream, mix until smooth. Mix in heavy cream. Blend in sugar until smooth, then vanilla and salt. (For large batch, set aside half the batch, at this time) Blend into cream cheese mixture in thirds, blending well after addition. Do not blend too much or make too smooth.For large batch, add back reserved cream cheese mixture. Spoon or pipe into cannoli shells.

Can add mini chocolate chips before filling shells, or drizzle with melted chocolate.